Korean
Milmyeon
“A refreshing bowl of cold wheat noodles garnished with crunchy cucumber, sweet Asian pear, and a spicy gochujang-infused broth, crowned with a boiled egg.”
Medium1.5 hours
Where it comes from
Originating from Busan during the Korean War, milmyeon was a creative adaptation when traditional buckwheat for naengmyeon was scarce, reflecting the resilience of Busan's wartime culinary ingenuity.
On the Palate
What goes into it
Proteins
Fruits
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Mix wheat flour with water to form a dough and let it rest.
- 2
Roll out the dough and cut into thin noodle strands.
- 3
Boil the noodles until just tender, then rinse under cold water.
- 4
Prepare the broth by combining gochujang, soy sauce, vinegar, sesame oil, and minced garlic.
- 5
Chill the broth and serve over the noodles with sliced cucumber, Asian pear, and a boiled egg.
